Gindara Kasuzuke

The black cod is fermented for nearly a week in the lees left over from sake production. Kasuzuke is a traditional Japanese method used for various vegetables and fish. The sake lees draw out moisture, firming up the texture of the fish or vegetables, while imparting a soft, creamy, subtly sweet, and umami-rich flavor, often with a delicate hint of sake.

Our black cod is caught in the cold waters of Alaska and, despite its name, is not related to cod. It is a rich, flavorful fish that is highly prized in Japan.